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Gallery Sauteed Black Sea Bass With Capers and Herb-Butter Sauce Credit: Ryan Liebe Recipe Summary prep: 20 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 4 skin-on black-sea-bass fillets (about 1 1/4 pounds total) Kosher salt and freshly ground pepper Instant flour, such as Wondra, for sprinkling 1 tablespoon extra-virgin olive oil 1/3 cup dry vermouth 1 tablespoon capers, drained and rinsed 3 tablespoons unsalted butter 1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Cook’s Notes Slashing the skin a few times (at two-inch intervals), means that when you lay the fish skin-side down in the hot pan, it won’t curl up and will cook evenly.

Gallery Sauteed Black Sea Bass With Capers and Herb-Butter Sauce Credit: Ryan Liebe

Recipe Summary prep: 20 mins total: 25 mins Servings: 4

Sauteed Black Sea Bass With Capers and Herb-Butter Sauce      Credit: Ryan Liebe

Sauteed Black Sea Bass With Capers and Herb-Butter Sauce

Credit: Ryan Liebe

Sauteed Black Sea Bass With Capers and Herb-Butter Sauce

Recipe Summary prep: 20 mins total: 25 mins Servings: 4

Recipe Summary

prep: 20 mins total: 25 mins

Servings: 4

prep: 20 mins

total: 25 mins

prep:

20 mins

total:

25 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 skin-on black-sea-bass fillets (about 1 1/4 pounds total) Kosher salt and freshly ground pepper Instant flour, such as Wondra, for sprinkling 1 tablespoon extra-virgin olive oil 1/3 cup dry vermouth 1 tablespoon capers, drained and rinsed 3 tablespoons unsalted butter 1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Directions

Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.

Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.

Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

Cook’s Notes Slashing the skin a few times (at two-inch intervals), means that when you lay the fish skin-side down in the hot pan, it won’t curl up and will cook evenly.

Cook’s Notes

Slashing the skin a few times (at two-inch intervals), means that when you lay the fish skin-side down in the hot pan, it won’t curl up and will cook evenly.

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All Reviews for Sauteed Black Sea Bass With Capers and Herb-Butter Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sauteed Black Sea Bass With Capers and Herb-Butter Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest